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Home My WebLink AboutCISCO GRILL 2020.09.09Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377N STE:\t:\IO:'liSFRWY RVI607 DAlLAS TX75207 21.t8192115 FAX 2148192868i..,,---:-- Vf Da'?~1_X)1Time in:1Time out:1License/Permit #....:::fm -O{()/)-/611 ESLType 1RiskCategory Page l._of ' PurDose of InsDeetion:I I I-ComDlianee I~2-Routine I r 3-Field Investil!ation I I 4-Visit I I SoOther TOTAL/SCORE Establ~l~~ne:in//!I Contact/Owner Name: I *:"umber of Repeat Violations:_~ ~ ~,;Number of Violations COS:-- PhYS~0~:)1'//;/'/fltM I Ci1t"~/-t;~~Z~)lde:I Phone:I Follow-up:Yes No (circle one)- Out =not in compliance -IN =in com/iancc '0 =notobserved NA =not applicable COS =corrected on siteComplianceStatus:R =repeat violation Mark the appropriate points in theOUT box for eachnumbereditem Mark '';'acheckmark in appropriate box for IN.NO.NA.COS Markan asterisk'*.inannronriateboxfor R Priority Items (3 Points)violations Re'uire Immediate Correctil'e Action not to exceed 3 days Comnliance Status Compliance Status 0 I N )i c Time and Temperature for Food Sarety R 0 I N '\I C Ru°l}0 l'N J A 0 Employee HealthTS(F =degrees Fahrenheit)T S W I.Proper cooling time and temperature ~V 12.Management,food employees and conditional employees; knowledge,responsibilities.and reporting (;V 2.Proper Cold Holding temperature(41°F/45°F)13.Proper use of restriction and exclusion;No discharge from eyes.nose.and mouth II}/3.Proper Hot Holding temperature(135°F)I Preventing Contamination bv Hands'}4.Proper cooking time and temperature II II'14.Hands cleaned and properly washed/Gloves used properlyII75.Proper reheating procedure for hot holding (165°F in 2 (15.No bare hand contact with ready to eat foods or approved/Hours)-alternate method properly followed (APPROVED Y N )I 6.Time as a Public Health Control:procedures &records I Hi!!hlv SusceDtible Ponulations /Approved Source ~ 16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required V 7.Food and ice obtained from approved source;Food in I;r/good condition.safe.and unadulterated:parasite Chemicals destruction I 8.Food Received at proper temperature V 17.Food additives;approved and properly stored:Washing Fruits &Vegetables Protection from Contamination '}18.Toxic substances properlv identified.stored and used '((2)Food Separated &protected,prevented during food I Water/Plumbinghpreparation,storage,displav,and tasting ~V 10.Food contact surfaces and Returnables:Cleaned and II 19.Water from approved source;Plumbing installed;proper Sanitized at ppm/temperature backflow device I II.Proper disposition of returned,previously served or (20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points violations Re uire Corrective Actioll within 10 dal'S 0 I N N C R 0 I If '"c R U N A 0 Demonstration uf Knowledge!Personnel l!A 0 Food Temperature Contrul/ldentificationTSTS 21.Person in charge present,demonstration of knowledge,)V 27.Proper cooling method used;Equipment Adequate to and oerform duties/Certified Food Manager (CFM)Maintain Product Temperature J 22.Food Handler/no unauthorized persons/personnel "28.Proper Date Marking and disposition Sare Water,Recordkeeping and Food Package I 29.Thermometers provided,accurate.and calibrated:Chemica 11 ,Labelinl!.I"Thermal test strips (/23.Hot and Cold Water available;adequate pressure,safe I Permit Requirement,PrerequiSite ror Operation,24.Required records available (shellstock tags;parasite 30.Food Establishment Permit (Current &Valid)destruction):Packa!!ed Food labeled /Cunformance with Approved Procedures UtensilS,Equipment,and Vending IL 25.Compliance with Variance,Specialized Process,and 11 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized supplied,usedprocessingmethods:manufacturer instructions 7 Consumer Advisory I 32.Food and Non-food Contact surfaces cleanable.properly designed.constructed,and used I 26.Posting of Consumer Advisories;raw or under cooked (33.Warewashing Facilities;installed,maintained,used/ foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided Core Items (I Point)Vio/atiolls Require Co"~ctive Action Not to Exceed 90 Dal's or Next InsD~ctioil.JJ7,ic/,et'er Comes First 0 ~[1N C R 0 ~I;N c RUA0PrenntionofFoodContaminationl'A 0 Food IdentificationTSTS 7;.34.No Evidence of Insect contamination,rodent/other ,I ;f 41.0riginal container labeling (Bulk Food) animals /IV /35.Personal Cleanliness/eatin.g.drinking or tobacco use j rI Physical Facilities[7 J II 36.Wiping Cloths:properly used and stored VJ 1//42.Non-Food Contact surfaces clean I 37.Environmental contamination U /43.Adequate ventilation and lighting:designated areas usedI38.Approved thawing method ,III 44.Garba!!e and Refuse properly disposed;facilities maintained/Proper Use of Utensils 45.Phvsical facilities installed,maintained.and cleanII}39.Utensils,equIpment,&linens:properly used.stored.[/46.Toilet Facilities;properly constructed,supplied.and clean dried.&handled!In use utensils:properly used II 40.Single-service &single-use articles;properly stored I 47.Other Violations and used Received bY:~'V~Pr!nt:(ex ~(?.AI'\nd~Title:Person In Charge/Owner(sIgnature).., Inspecte~/_/-~S ~nt..N ~/:-~ ~~Siness Email: (signature)--J.':;';'_,,A,~I,/~....,..,_~/~ Form ~(Revised 09-2015)~,-I ~v/ Dallas County Health and Human Services ~Environmental Health Division Retail Food Establishment Inspection Report 2377:'><.STDL\IO;\iS FRWY ..R:'I1607.DALLAS.TX 75207 21-'-819-2115 FAX:21-'-819-2868 ,...'""I ESC:5~Nal1l~lftI I ?;Z~U~!(Jrc5A_,iltt/}t?&!I,Z;;;;ft1vAI}I ~~t;f;;_1/~1IPag,,=-c~ TEMPERATURE OBSERVATIONS ( Item/Location Temp Item/Location Temp Item/Location Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YO R ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: El_I ..Arq){mit}!P/Jt;;~:jj Ut1bdtrfJ la~/,{)nrf) LY -'1 - ,/)I 'I A.I II'I ,.J J-~rrlPrI ff1JAI Jrtyj M -fr\1J 111011"JMad £1}(f-hoffom/(AJr c._•.__1 -v-r v \../fl!lf t't:J..r 1),-.- Received bY~~-Print:1A(;Vt?'~~Title:Person In Charge/Owner (signature)_"d'/ Insp~~~:v /'Lf___£'C P~t·.__j A ~.__(_(si~mat --.--/"':.::i/t,JAA""'A ...•,~.._.Samples:Y N it collected For~-06 (Revised 09-2015)p-./''--1'/